VEGETABLE GROWING 



VEGETABLES should form no small part of the garden, and 

 the cottager fills his plot chiefly with the things he knows will 

 bring comfort to the family. This phase of gardening, there- 

 fore , is dealt with fully, knowing that individual tastes differ 

 reatly, one preferring the succulent Cabbage, another a more 

 ainty vegetable, the Asparagus or the Seakale ; and to meet 

 the desires of all, the principal kinds are described, with 

 accompanying cultural notes. 



Artichokes, Globe. Plants of these can be raised from seed sown in a shallow pan or 

 box stood in a frame early in May, or be sown in a shallow drill outdoors, being thinned 

 out to 12 inches apart. Those raised under glass must be planted outdoors when strong 

 enough. Only a few plants are needed in any garden. In November they should be 

 lifted from where sown and be planted in deep soil, 4 feet apart, in a row, as growth is 

 very strong. Their edible product is found in the green-pointed scales which form the 

 flower-heads in a bud state. They must be cut whilst closed. Their value as food 

 depends on the fleshiness of these scales. New growths break out early each winter, 

 and these need some protection in winter by having straw wrapped round them. Plants 

 can be increased by lifting some of these growths or suckers, with soil attached, and 

 planting them out into fresh soil. This is preferable to raising from seeds, as seedlings 

 vary considerably. 



Artichokes, Tuberous. There are two distinct forms of these roots, which are called 

 Artichokes without any reason the tall or Jerusalem Artichoke, of the sunflower family, 

 that produces large irregular-shaped roots and is of somewhat close watery texture, and the 

 Chinese Artichoke so called, having quite small, white knotted roots, and is best known 

 as Stachys tuberifera. The former is grown by planting medium-sized tubers in March 

 in good but not necessarily rich soil, in rows 2 feet apart, the sets being buried 6 inches. 

 A small plot usually suffices for all ordinary purposes, as the tubers are chiefly used in the 

 making of soups or stews. The stems are single, and grow to a great height, often to 

 8 feet. A row or two, therefore, makes a useful break for unsightly objects in the 

 summer. The plants, however, very seldom produce flowers. The stems die down in 

 November, when they may be removed, and roots, which frost does not harm when in 

 the ground, may be lifted and used as needed. Some should be planted in fresh ground 

 every year. 



The Chinese Artichoke tubers should be planted in February in rows 20 inches apart, 

 and 12 inches apart in the rows. These like deep, good ground. The tubers may be 

 dibbled into a depth of 4 inches. Growth begins in April, and is bushy and dwarf, the 

 leaves being much like those of Sage. During the summer the bed becomes densely 

 covered with growth, which dies down in the autumn. The roots, or tubers, may be 

 forked out as wanted during the winter, being washed and cooked at once, partially 

 boiled, then finished by frying them to brown the tubers, when they are delicious eating. 

 A fresh bed should be planted every winter to keep up a supply of good tubers. 



Asparagus. Beginners may possibly be unable to cultivate Asparagus until they 

 have had some experience of other vegetables. But asparagus is a native plant, and 

 is easily grown. It is propagated by sowing seed, for that is abundantly produced, and 

 is cheap. For the reception of the seed the ground should be dug deeply, and well 

 manured in the winter. If it runs together, then it should be lightly forked over early in 

 April, but if it remains light and loose, drills may be drawn and seed sown thinly along 

 them about the middle of that month. Drills should be 14 inches apart, and about an 



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